Rib Eye Steaks With A Soy And Ginger Marinade Food

MARINATED RIB-EYES

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

SOY-GLAZED RIB-EYE BITES

Steps:

• Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
• Preheat a grill or grill pan to medium-high heat.
• Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
• Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
• Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
• Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
• Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE

Steps:

• In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
• Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
• Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
• Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

MARINATED RIB EYES

Steps:

• In a large zip-lock bag, combine the first 9 ingredients.
• Remove 1/3 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork.
• Place in the zip-lock bag and turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• Warm reserved marinade and serve with steaks.

MARINATED RIB EYE STEAKS

Steps:

• In a bowl, combine the first nine ingredients.
• Remove 1/2 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork; place in an 11X7 glass dish.
• Pour remaining marinade over steaks; turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat reaches desired doneness (for rate, a meat thermometer should read 140 degrees; medium 160, well done 170).
• Warm reserved marinade and serve with steaks.

RED WINE MARINATED RIBEYE STEAK

Steps:

• Whisk together all ingredients but the steak. Pour into a large ziplock bag. Add steaks and smoosh them around to coat. Allow the steak to marinate in the fridge for several hours. Mine went about 8, but I think you could do overnight.
• Allow steak to come back to room temperature so the meat cooks evenly. Grill on a charcoal grill to your desired doneness.

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE

Steps:

• In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
• Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over.
• Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
• Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
• Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook.

GRILLED ASIAN-INFLUENCED RIB-EYE STEAKS

Steps:

• Combine all marinade ingredients and whisk together. Lay steaks flat in a glass baking dish. Let steaks come to room temperature. Stab meat with a fork - about three times for each steak.
• Pour marinade over steaks. Marinate briefly - 15 to 30 minutes. Turn steaks over in marinade to coat both sides.
• Heat grill on high for 10 minutes. Quickly grill steaks on high heat to char - approximately 4 minutes on each side.
• Take steaks off grill and let them rest at least 5 minutes before eating.
• Sprinkle extra cilantro and black pepper on top and serve.